Looking for a comforting, nutritious, and flavor-packed meal? This Curried Quinoa Vegetable Stew is the perfect blend of warmth, spice, and wholesome ingredients. Packed with plant-based protein from quinoa and an assortment of colorful vegetables, this stew is not only delicious but also incredibly nourishing.
The magic of this dish lies in its fragrant curry-infused broth, which brings out the rich flavors of the vegetables while allowing the quinoa to soak up all the goodness. With its thick, hearty texture and a hint of coconut creaminess, this stew is a must-try for anyone looking for a satisfying and healthy meal.
Whether you’re meal-prepping for the week or need a quick dinner idea, this one-pot wonder is sure to become a staple in your kitchen. Serve it with a side of warm naan or a scoop of yogurt for a complete, balanced meal.
Curried Quinoa Vegetable Stew
Ingredients
- 1 cup quinoa rinsed
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 medium carrot chopped
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cauliflower florets
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 1 ½ teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups fresh spinach
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the Vegetables & Spices: Add the chopped carrot, bell pepper, zucchini, and cauliflower. Stir in the curry powder, cumin, turmeric, smoked paprika, salt, and black pepper. Sauté for about 5 minutes until the vegetables start to soften.
- Simmer the Stew: Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring to a gentle boil. Stir in the rinsed quinoa and chickpeas. Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.
- Finish & Serve: Once the quinoa is fully cooked and the stew has thickened, stir in the fresh spinach and lime juice. Let it cook for another 2 minutes until the spinach wilts.
- Garnish & Enjoy: Serve warm, garnished with fresh cilantro. Pair with naan, rice, or a dollop of yogurt for extra creaminess.
Notes
- Protein Boost: Add tofu or cooked lentils for an extra protein punch.
- Spice Level: Adjust the spice level by adding a pinch of red pepper flakes or extra curry powder.
- Make It Creamier: Stir in an extra splash of coconut milk before serving for a richer texture.
